Guinea Fowl with Orange Sauce

1000 grams guinea fowl skin removed
1 large Onion chopped.
250 mL White Wine
125 ml Orange Juice
2 cups Chicken stock
3 medium carrots chopped
3 stalks, large (11"-12" long) Celery chopped
200 g Bacon
1 dash Salt
1 dash Pepper, black
2 tsp Thyme, ground
1 tbsp Basil
1 tbsp butter, unsalted
25 grams Flour, white
1 tsp Paprika
1 cup Tangerines, (mandarin oranges), canned
2 fl. oz Sherry, dry
3 tbsp Orange Marmalade

The sweet potatoes and rosemary recipe on Spark People is excellent.

Heat oven to 170º C (350º F)
Place guinea fowl in a casserole and cover with slices of bacon. Place onion around the fowl and sprinkle with thyme and basil. Salt and pepper to taste. Pour over the wine, orange juice and chicken stock so that liquid is about ½ way up the bird. Cover.
Put in oven and bring to boil. Allow 30 minutes after boiling then add vegetables and cook for another 30 minutes.

Put aside to allow the bird to rest, meanwhile make the sauce.

Sauce

1 tablespoon butter
1 tablespoon flour
Large pinch paprika
Tin of mandarins with juice
Sherry
3 tablespoons Marmalade

Heat butter, flour and paprika in a thick based saucepan, when melted cook for 1 minute and then add juice from mandarins stirring well.
Add enough sherry to make a sauce consistency. Cook for a few minutes then add mandarins and heat through. Serve with guinea fowl, vegetables and roast sweet potatoes.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user DIANES356.